Chicken noodle soup is great. Chicken noodle soup with pesto, parmesan, lemon zest and a slug of olive oil is even better.
1½ litres chicken stock
4 chicken thighs
2 carrots, peeled and sliced
2 leeks, trimmed, sliced
2 celery stalks, sliced
2 bay leaves
sea salt and cracked black pepper
3 tbsp flat parsley leaves, chopped
2 tbsp pesto
2 tbsp grated parmesan
2 tsp grated lemon zest
2 tbsp extra virgin olive oil
1. Rinse the chicken thighs and pat dry. Place the stock in a large pot, add the chicken, and slowly bring to the boil, skimming. Add carrots, leeks, celery, bay leaves, sea salt and pepper, and simmer for 10 minutes. Remove the chicken, and continue to simmer the vegetables for a further 10 minutes or until tender.
2. Shred the chicken meat, discarding any skin or bones. Cook the pasta in simmering salted water until al dente, then drain.
3. To serve, return the chicken to the broth with the noodles, and gently heat through. Add the parsley and ladle the soup and noodles into four warmed pasta bowls. Serve with a dollop of pesto, grated parmesan, lemon zest, cracked black pepper and a drizzle of olive oil.